Fishes and Shellfishes High in Arachidic acid (161st - 180th) (per 100 g edible portion)

• Dolphinfish (raw)
  
  7 mg
• Sockeye salmon (baked)
  
  7 mg
• Chum salmon (aramaki baked)
  
  7 mg
• Chum salmon (baked)
  
  7 mg
• Chum salmon (boiled)
  
  7 mg
• Pink salmon (salted)
  
  7 mg
• Pink salmon (raw)
  
  7 mg
• Dried flounder
  
  7 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  7 mg
• Skipjack, Processed product (kezuri-bushi)
  
  7 mg
• Golden-thread (raw)
  
  7 mg
• Ayu sweetfish (wild, raw)
  
  7 mg
• Fish paste product (yaki-chikuwa)
  
  6 mg
• Squid, Processed product (shiokara)
  
  6 mg
• Pond smelt (ameni)
  
  6 mg
• Lamprey (raw)
  
  6 mg
• Tuna, Canned product (flaked white meat in brine)
  
  6 mg
• Atka mackerel (hirakiboshi)
  
  6 mg
• Bastard halibut (cultured, raw)
  
  6 mg
• Sandfish (raw)
  
  6 mg